Lottie's Pub

October 25, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

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Failed findings

Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.FOUND LARGE AMOUNTS OF MOLD INSIDE THE ICE MACHINE USED FOR HUMAN CONSUMPTION IN BASEMENT LOCATION-TAGGED HELD FOR INSPECTION--MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL.
code 4Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND FRONT,SIDE DOORS OF PREMISES WIDE OPEN FURTHERMORE 5 LIVE FLIES NOTED FLYING IN KITCHEN,NO LIDS ON GARBAGE CANS TO CONTROL SAID PROBLEM,.OUTER OPENINGS MUST BE PROTECTED/INSECT PROOFED AT ALL TIMES,PEST CONTROL SERVICE NOW RECCOMENDED.
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE,STORAGE AREA NOT CLEAN I.E. TRASHED BAGS HELD ON GROUND FLOOR FROM PREVIOUS NIGHT,LEAKING FOOD WASTE DEBRIS SCATTERED ON GROUND POTENTIAL PEST FEED.MUST DETAIL CLEAN,SANITIZE AFFECTED AREAS IN DETAIL,ALL TRASH IN ITS DESIGNATED DUMPSTERS.
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE ICE BIN COVERS FOR ICE BINS BEHIND BAR AREAS,WOODEN SHELVING IN KITCHEN AREAS ARE WORNED OUT MUST BE SMOOTH,SANITARY.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING FAN COVERS INSIDE COOLERS,BAR GUNS AND HOUSINGS ATTACHED,SHELVING,DEEP FRYERS,CUTTING BOARDS IN KITCHEN AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS AT BAR AREAS ARE DIRTY,CLEAN FLOORS IN DETAIL.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB INSIDE THE WALK-IN-COOLER IS NOT SHIELDED.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.PIZZA OVEN IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MOP SINK MUST BE MADE ACCESSIBLE FOR WASTE DISPOSAL,REMOVE ALL CLUTTER FROM PREMISES.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.